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Quick Chicken and Vegetable Stew Recipe

American · Main course · 45 min total

A hearty and comforting stew loaded with tender chicken and colorful vegetables, ready in under an hour. Perfect for a cozy weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
2. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
3. Add carrots, celery, zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth and diced tomatoes. Stir in thyme and oregano. Bring to a boil.
5. Return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender and chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Tips

• For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew during the last 5 minutes of cooking.
• Serve with crusty bread or over rice for a more filling meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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